Photo: Lily Banse
Pollo Pepperazzi (Chicken and Peppers)
12 ingredients
20 min + 50 min
4
openrecipes
An easy chicken and pepper dish with complex flavors that is absolutely delicious!
Estimated Nutrition (whole recipe, rough)
974
Calories
46g
Protein
30g
Fat
123g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Cherry Pepper | 1 cup (138g) | 87 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 Bone-in, Skin-on Chicken Breast Halves, Rinsed And Patted Dry
- 1 teaspoon Kosher Salt
- 1 teaspoon Freshly Ground Black Pepper
- 1 cup All-Purpose Flour, Or As Needed For Dredging Chicken
- 3 Tablespoons Olive Oil
- 6 cloves Garlic, Smashed
- 8 Pickled Cherry Peppers, Cut In Half And Seeded
- 2 Sweet Red Peppers, Seeded And Cut Stem To Blossom End Into 1” Wide Strips
- ½ cups Dry White Wine
- 1-½ cup Chicken Stock
- 1 teaspoon Dried Oregano
- 2 Tablespoons Butter
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes